Traditional Norwegian Christmas bread.....
In a large mixer bowl, combine 2 1/2 cups flour, yeast and cardamom. In a small saucepan, heat the milk, sugar, butter and salt till just warm (115-120 degrees) and the butter is almost melted; stir constantly. Add heated milk mixture to flour mixture; add egg. Beat at low speed for 1 minute, then high speed for 3 minutes, scraping sides of bowl constantly. Stir in candied fruit and raisins and as much of the 2-2 1/2 cups flour as you can mix in with a spoon.
Turn out onto a lightly floured board and knead in enough of the remaining flour to make a moderately stiff dough that is smooth and elastic. Shape dough into a ball and place in a lightly greased bowl, turning once to grease surface. Cover, let rise in a warm place till double (about 1-1 1/2 hours).
Punch dough down; divide into 2 rounds. Cover and let rest for 10 minutes. Shape into 2 round loaves and place onto greased baking sheets. Flatten each slightly to a 6-inch diameter. Cover; let rise till double.
Stir together 1 slightly beaten egg yolk and 2 T. water and brush over loaves. Bake in a 350 degree oven for about 35 minutes or till done. Cool on a wire rack.
In a mixing bowl, combine 1 cup powdered sugar, 1/4 tsp. vanilla and enough milk to make a drizzling consistency glaze. Glaze cooled loaves and decorate with sliced almonds and candied cherries if desired. Makes 2 round loaves.
2 1/2 cups flour
2 pkg. active dry yeast
3/4 tsp. ground cardamom
1 1/4 cups milk
1/2 cup sugar
1/2 cup butter
1 tsp. salt
2-2 1/2 cups additional flour
1 cup mixed candied fruits (I use red and green cherries)
1 cup light golden raisins